Mandy’s Marinara

I’ve attempted to make marinara (spaghetti sauce) in the past and I never quite felt like it was right. This time, after combining a few recipes I found online, I’ve created my perfect sauce!

This makes about 18 servings. (I froze two gallon size bags of marinara for future use!)

NOTES No notes

*If you want to watch the video of this being made, this recipe starts at the 0:39 mark.

We loved this on spaghetti noodles and can’t wait to try it with Chicken Parmesan!

Ingredients

• 1 onion, diced

• 4-6 cloves garlic, minced

• 3 (28oz.) cans crushed tomatoes

• 1 (15 oz.) can fire roasted diced tomatoes, blended smooth

• 1 (6oz.) can tomato paste

• 1.5 Tbsp dried basil

• 2 tsp dried oregano

• 1/2 tsp red pepper flakes (optional)

• 1.5-2 Tbsp brown sugar

• 1.5 Tbsp balsamic vinegar

• 4 Tbsp butter, sliced

• 1 tsp salt (or to taste)

Here’s how to make it

• Add all the ingredients to a large slow cooker. Stir.

• Note: if you don’t mind chunky sauce, you don’t have to blend the can of fire roasted tomatoes

• Place the lid on and cook on high for 4 hours or low 8 hours.

• Optional: Brown a lb of meat and add some of the sauce to the browned meat for a meaty marinara.

• Serve over noodles and freeze the remainder!

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